Curried Cauliflower Rice Kale Soup
This is the perfect dish to spice up any evening. Feel free to use other veggies besides kale and carrots. All work great in this recipe. Photo by Lindsey Cotter
Adapted from Cotter Crunch
| Yield: 4 servings | Time: 50 minutes |
Ingredients
5-6 cups of cauliflower florets (about 3-4 cups when "riced')
2- 3 tablespoon curry powder
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon sea salt
2-3 tablespoon olive oil for roasting
¾ cup red onion chopped
2 cloves of garlic, minced
2 teaspoon olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups chopped carrots
4 cups vegetable broth
1 cup lite coconut milk
½ teaspoon red pepper or chili flakes (use less if you don't want as spicy)
½ teaspoon black pepper
salt to taste after cooked
Preparation
Preheat oven to 400F.
In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tablespoon oil.
Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.
Remove and set aside.
While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
Next place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is riced.
Once all the cauliflower is riced and kale and other veggies are chopped, prepare your cooking pot.
Place onion, 2 teaspoon oil, and minced garlic in large stock pot. Sautée for 5 minutes until fragrant.
Next add in your broth, milk, veggies, cauliflower "rice," and the red chili pepper and black pepper.
Bring to a quick boil, then simmer for another 20 minutes or so until veggies are all cooked. .
Add dash of sea salt if desired once ready to serve.
Garnish with herbs and nut/seed or crumbled crackers.